Method

1.

Combine the mashed potato, mozzarella cheese, diced ham, egg yolk and 1/4 cup of flour in a large bowl and season to taste. Use a tablespoon to measure and roll the mixture into roughly 20 balls, then chill until cold at least 1.5 hrs.

2.

Put the remaining flour and breadcrumbs into separate medium sized bowls. Whisk the eggs and milk into another bowl. Roll the croquettes in flour, shaking off excess then dip them into egg mixture and finally coat in breadcrumbs.

3.

Heat the oil in a deep frying pan over medium-high heat. Cook the croquettes in small batches roughly 5 at a time turning them for 3 to 4 minutes or until golden brown. Use a slotted spoon and transfer them carefully to a plate lined with paper towel. Serve them hot on a bed of salad or your favourite green leaves.